Gluten Free Chocolate Chip Cookies are a wonderful surprise for those with gluten allergies. I made these gluten free and casein free cookies for my grandson who is on a special diet.
For more great Low Fat, Low Calorie, Low Carbohydrate, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 1 cup Crisco Butter Flavor shortening
- 1/2 cup granulated sugar
- 1/2 cup (firmly-packed) brown sugar
- 2 teaspoons pure vanilla extract
- 2 eggs
- 2 cups rice flour (brown or white)*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon zanthan gum**
- 1 teaspoon salt
- 1 (12-ounce) package chocolate chips
Preheat oven to 375 degrees F.
In a large bowl, cream shortening, white sugar, brown sugar, and vanilla extract; add eggs and beat well.
In another large bowl, combine white or brown rice flour, sweet rice flour, baking soda, baking powder, zanthan gum, and salt together; blend with batter. Add chocolate chips.
Using a small ice cream scoop, drop dough onto non-stick cookie sheets about one-inch apart. Bake for 8 to 12 minutes or until light brown. Remove from oven and cool on wire racks.
* A variety of white rice flour called "sweet" rice flour can be used only as a thickener. Found in Asian grocery stores.
** Zanthan gum (or Xanthan Gum) is an emulsifier, lubricant, suspending agent and thickener. Commonly used in gluten free food to improve the texture and consistancy and is often found in sauces and salad dressings.